Date Nut Pinwheel Cookies II

Cream the butter and brown sugar together in a mixing bowl until smooth. Add the eggs one at a time beating well after each addition. Stir in the vanilla. Sift the cinnamon salt baking soda and flour together in a second mixing bowl. Slowly stir the flour mixture into the egg mixture until evenly blended.

Divide the dough evenly into three portions and place each on a square of waxed paper. Wrap and refrigerate until firm about 1 hour.

Meanwhile make the filling by combine the dates pecans water and white sugar in a saucepan set over low heat. Cook and stir until the filling has a paste-like consistency. Cool slightly.

Working with one portion at a time roll out the dough on a lightly floured surface to make a rectangle about 1/4 inch thick. Spread 1/3 of the filling evenly over the dough; roll up to make a log. Repeat the process with the remaining dough. Refrigerate until firm about 1 hour.

Preheat oven to 350 degrees F (180 degrees C). Lightly grease two baking sheets.

Using a sharp serrated knife cut the rolls into 1/4 inch slices. Place the slices on prepared baking sheets.

Bake in preheated oven until set and lightly browned about 15 minutes. Cool on racks.